Description
This Easy Sweet Chili Chicken is crispy, sticky, sweet, and tangy – a perfect weeknight dinner inspired by comforting family memories.
Ingredients
Scale
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil (for pan-frying)
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Steamed white rice
- Chopped green onions
- Sesame seeds
- Red bell pepper slices (optional)
Instructions
- In a shallow bowl, whisk together cornstarch, flour, garlic powder, salt, and pepper. Dredge chicken pieces in the dry mixture, dip in beaten eggs, then coat again in the dry mix.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry the coated chicken pieces until golden brown and crispy, about 5–6 minutes. Drain on paper towels.
- In a small saucepan, combine sweet chili sauce, soy sauce, honey, garlic, ginger, and rice vinegar. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens.
- Return the chicken to a skillet or bowl. Pour the sauce over and toss until evenly coated.
- Serve hot over steamed rice, garnished with green onions, sesame seeds, and red bell pepper slices if desired.
Notes
For a healthier version, bake or air-fry the chicken instead of pan-frying. Double the sauce for extra stickiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 14g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 145mg
Keywords: sweet chili chicken, crispy chicken, easy dinner, quick chicken recipe